Grilling: Italian-Style Grilled Corn

My wife constantly tries to show me the error of my ways when I'm out buying way more food than we need. In my stubbornness, I ignore her informed advice, which often leads to leftovers. In an attempt to win the upper hand, I've been forcing myself to make use of almost every food I was advised against purchasing. This tends to be a futile attempt, but every now and then things turn out in my favor, like this Italian-style grilled corn.

This was born out of an excess of Parmesan and Pecorino cheeses I had gotten for my meatballs last week. To her credit, I don't think my wife would ever say I bought too much cheese (who doesn't like extra cheese in the house?), but after using only one-third of what I had purchased, an impulse arose to use for the remainder. Rolling ears of corn in the cheese—a la Mexican-style corn—was my first thought.

The seasonally excellent, incredibly inexpensive corn was grilled and then slathered in a garlic butter before getting a cheese coating. The flavors were a great mix of sweetness, creamy garlic, and a sharp bite of from the cheeses.

Now if only I were this successful with everything else I overbuy.

About the author:Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.

Procedures

To make the garlic butter, whisk together 8 tablespoons butter, garlic, red pepper flakes, and parsley in a small bowl. Set aside.

2

Lightly butter the corn with 1 tablespoon of butter and season with salt and pepper to taste. Wrap ears individually in aluminum foil.

3

Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place the foiled corn on the grill and cook until tender and slightly charred, about 20 minutes, turning 4 times during cooking. Remove from the grill and let cool for 3 to 5 minutes.

4

Mix Parmesan and Pecorino together cheeses on a large plate. Open the foiled corn, slather each ear in the garlic butter, roll in the cheese mixture, and serve.

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About the Author

Sharing his love between three beautiful grills and two handsome smokers (oh, and lets not forget a wife and a couple cats), Josh has a passion for grilling and barbecue that seems to grow bigger everyday.

Starting with a bi-weekly backyard barbecue series called The Meatwave in 2004, this pastime quickly became an obsession that turned into a full fledged recipe blog a few years later. He then brought those grillmaster skills to Serious Eats in 2008, delivering the best in grilling recipes every week. Taking the plunge from backyard to pro, he started up a competition team in the spring of 2012 and quickly added the "award-winning" label to his barbecue.

At this point, Josh has slow smoked and eaten so much pork, he's legally recognized as being part swine.

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